Ruby red with light garnet transparency. Elegant and multifaced nose with floral references of rose and lavender alongside with currant, thyme and leather notes.
In the mouth the wine agile, soft and silky. The sweet tannins coexist with a strong salty and raspberry notes persistence.
Comune di Torrazza Coste (PV)
Cold cuts, red meat, game based first dishes.
12 – 16° C
SOIL: Loamy alluvial deposits or loamy clay. Dark brown color, ranges from deep and very deep, silty-loam in the topsoil and loamy clay in the non-skeletal subsoil.
This kind of terrain isn’t calcareous and its reaction swing between slightly and weakly acid. Low organic coal, equipped with an average of nitrogen and with low availability of organic substance.
HEIGHT: Between 120 and 140 m a.s.l
GRAPES: Pinot Noir, native
HARVEST: The 10% of the grapes is harvested during the last weeks of August; this part of the crops will be responsible for the acidity. A few weeks later, the grapes from the oldest vineyards – which give structure, complexity and tannins to the wine – are harvested, followed by the grapes from the youngest vineyards.
CULTIVATION SYSTEM: 45-, 20-
and 15-years old vineyards, 2000 to 4500 vines per hectare, branch renewed, continuous and spontaneous grassing.
MAP SHEET: Sheet 2 – Map 24 and 25 Sheet 3 – Map 40 and 356
Maximum grapes production: 70 q/ha. Graduated harvesting. Destemmed.
Indigenous yeasts. Spontaneous fermentation.
Manual harvest in 15-20 kg boxes. Fermentation in truncated cone barrel, steel and 225 liters barriques.
Manual punching down and pumping over through peristaltic pump.
Aged 15 months in truncated cone barrel and 15 months in steel.
Clarification for natural decanting guaranteed by the innate cold of the cellar.